This is my favorite cake for summer time, especially tea parties, a snack, or as a light dessert. You could also think of this cake as a vanilla cake with strawberries atop!  There is no buttercream frosting needed for this cake but by all means it can be topped with it.  The cake by itself is slightly sweet and light. If I do put a topping on this cake, I go with cool whip or yogurt! One suggestion brought to me was to top this cake with a little maple syrup.

Before baking, arrange and display the strawberries any way you like – chopped, slices, halves, quartered, etc.  If you like cakes (or tea cakes) a bit sweeter, add more sugar or add a sweet topping!

Servings 8

Ingredients:

6 Tbsp butter, unsalted
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk or non-dairy milk
8-9 oz fresh strawberries (half a 1 lb package), sliced or chopped

Directions:

1. Preheat oven to 350 degrees F
2. Chop the strawberries (small pieces) ; set aside
3. In a bowl, whip the butter and sugar until light and fluffy
4. Add in the egg until fully incorporated
5. Pour in vanilla and almond extracts
6. Mix together the dry ingredients: flour, baking powder, and salt
7. Alternatively with the milk, add this to wet mixture
8. Pour the batter into a pan (size circle 9-10″, square 8-9″)
9. Place cut strawberries on top of the batter
10. Bake for 35-40 min

*Can use all-purpose flour, instead a mix of the two different flours

*Calculated with 2% milk and 8.6 oz strawberries
Nutrition per Serving:  199 calories, 3g protein, 25g carbs, 1g fiber, 10g fat, 6g sat fat, 145mg sodium

*Recipe updated on 3/4/2021